| Objective:Taste is a kind of physiological sensation in the mouth,which is closely related to the diet behavior and nutrition health condition.Studied in this paper through the detection sensitivity,taste analysis to understand the status of the different taste function in the elderly and the dietary nutrition status and the relationship between,study the effects of dietary and nutrition taste sensitivity to the elderly,to improve the taste function in the elderly,improve appetite provide clues.Methods:Randomly selected from six nursing home and four communities old people more than 60 years in weifang city and Qingdao university of 20 to 30 years in the school student.We take the preparation of salty?NaCl?,sweet?sucrose?,sour?citric acid?,bitter?quinine?taste different concentration solution and the test subjects were taste function by the tongue drops;The questionnaire survey was used to understand the general situation?age,gender,height,weight,etc?of the elderly and the young people,the dental condition of the mouth,the choice of diet and the history of the disease.A 24-hour dietary review was used to inquire into the types and quantities of food consumed by the elderly in the past 24 hours and to analyze their dietary nutritional status.Results:First,the detection and analysis of the taste function of the elderly shows:1.Salt,sweet,sour and bitter taste thresholds for the elderly in all age groups:the elderly in the 60-74 age group were 1.22±0.90 g/dl,1.76±1.20 g/dl,0.62±0.42 g/dl,and 0.021±0.011g./dl,the age of 75-89 years old is 2.62±1.46 g/dl,3.50±2.03 g/dl,1.08±0.72 g/dl,0.049±0.027 g/dl,and the age of?90 years old is 4.52±1.94 g/dl,5.40±3.04 g/dl,1.90±1.28g/dl,0.135±0.095 g/dl?P<0.05?,and with the increase of age,the four basic taste sensitivities of the elderly Sexuality showed a downward trend(Ptrend<0.05).2.According to the rank sum test,there were differences in the salty,sweet,sour and bitter taste sensitivities of 20-28 teeth,3-19 teeth and 0-12 teeth?P<0.05?,and the number of teeth decreased,the elderly four basic taste sensitivities were reduced(Ptrend<0.05).3.Salt,sweet,sour and bitter taste thresholds of the elderly in each BMI group:2.10±1.61g/dl,2.76±2.14 g/dl,0.96±0.83 g/dl,0.042±0.035 g/dl in the normal group,wasting The elderly in the group were 3.88±1.81 g/dl,5.24±2.50 g/dl,1.48±0.95 g/dl,0.106±0.061 g/dl,and the elderly in the obese group were 3.11±1.22 g/dl and 3.83±1.49 g./dl,1.10±0.71 g/dl,0.037±0.020 g/dl?P<0.05?.4.The thresholds of salt,sweetness,acidity and bitterness of the elderly in the nursing home group were 2.65±1.85 g/dl,3.56±2.56g/dl,1.26±1.01 g/dl,0.063±0.019 g/dl respectively.The thresholds of salt,sweetness,acidity and bitterness in the community group were2.06±1.48 g/dl,2.69±1.84 g/dl,0.78±0.50 g/dl,and 0.035±0.017 g/dl respectively,?P<0.05?Second,the elderly nutritional analysis shows:1.The average daily intake of various diets in nursing homes and community seniors:Daily average intake of cereals,potatoes and eggs in nursing homes and community elderly meets the requirements,while vegetables and fruits,poultry meat,fish and shellfish,The average daily intake of milk and products is insufficient,which is lower than the recommended daily intake;The average daily intake of cereals,vegetables,fruits,eggs,poultry and meat is lower in the elderly in the nursing home compared with the elderly in the community?P<0.05?.2.Daily average intake of various nutrients in nursing homes and community elderly:Daily average intake of energy,protein,vitamin E,vitamin B1,vitamin B2,vitamin C,calcium,magnesium,iron,zinc,copper and selenium is lower in elderly people in nursing homes compared with elderly people in the community?P<0.05?.3.After adjusting for gender,age,number of teeth,BMI,and old-age model,the results showed that compared with the low-threshold group,the high-threshold group of salty,sweet,sour,and bitter tastes of vegetables,fruits,poultry,beans,and products,daily average intake of milk and products are lower?P<0.05?.4.After adjusting for gender,age,number of teeth,BMI,and pension model,the results showed that the average intake of protein,vitamin A,calcium,iron,and zinc in the high-threshold group of salty,sweet,sour,and bitter tastes were lower than those in the low-threshold group,and the daily average intake of sodium is higher?P<0.05?.Conclusion:Age,weight loss or obesity,and missing teeth are important factors influencing the decline in four basic taste sensitivities in the elderly.The taste sensitivity of the elderly is different under different old-age models.The daily intake of various dietary intakes and various nutrients in the community are better.The average daily dietary intake of the elderly is related to their sensitivity to taste.The daily average intake of vegetables,fruits,poultry,beans,and products,milk and their products is related to the taste sensitivity of the elderly.The lack of nutrients such as protein,vitamin A,calcium,iron and zinc in the daily diet also affects the taste function of the elderly.These conclusions will provide new ideas for further research on improving the taste function of the elderly,improving the nutritional status of the elderly and improving their quality of life. |
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